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homemade Creamy Calamari Fettuccine photo

Creamy Calamari Fettuccine

A rich, creamy fettuccine tossed with tender calamari and a roasted red pepper-mushroom sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • Blender or Food Processor
  • Large Skillet
  • Large Pot
  • Knife
  • Cutting Board
  • Colander

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 lb mushrooms sliced
  • 6.5 oz roasted red peppers from jar, include liquid
  • 1 lb calamari rings fresh or thawed
  • 1 cup Half & Half or heavy cream
  • 16 oz fettuccine pasta package
  • 1 tsp dried Italian herbs
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • salt to taste
  • chopped parsley to garnish

Instructions
 

  • Combine the roasted red peppers and the jar liquid in a blender or food processor and puree until smooth; set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft, about 7–10 minutes.
  • Add the minced garlic to the skillet and cook for 1 minute, then add the sliced mushrooms and continue cooking, stirring occasionally, until the mushrooms are softened, about 10 minutes.
  • Stir the pureed roasted peppers into the mushroom mixture, then add salt, black pepper, dried Italian herbs, and red pepper flakes (if using). Mix to combine.
  • Add the calamari rings to the skillet, stir to coat, and simmer in the sauce until the calamari are tender, about 20–30 minutes.
  • While the calamari cooks, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and rinse with cold water, then set aside.
  • Stir the Half & Half (or heavy cream) into the calamari sauce and remove the skillet from the heat.
  • Add the cooked fettuccine to the skillet and toss gently to combine and coat the pasta with the sauce. Garnish with chopped parsley and serve.

Notes

  • Use the jar liquid when pureeing the peppers for extra flavor and easier blending.
  • Simmer calamari until tender; overcooking can make it rubbery.
  • Half & Half lightens the sauce compared to heavy cream.